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Topic: Green vegetables

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	Green Fruits & Vegetables
		Fruits and vegetables are a great source of fiber and the antioxidant nutrient, vitamin C.
		Of course, some green vegetables are also high in beta-carotene, another important antioxidant.
		Several of the leafy green vegetables are also a good source of potassium for your heart to beat correctly and your muscles to contract.
	vickids.tamu.edu /nutrition/green.html (237 words)

	Green Vegetables
		The best way would be to cook such vegetables in utensils in which the water does not come into contact with the vegetables, and where it is principally the steam which acts upon the food—as is the case with the Wolf cooking apparatus—or when the vegetables are steamed according to the English custom.
		Nearly all of the green vegetables, however, have the property of alkalinizing the blood and improving the action of the bowels; the majority also have a more or less favorable effect upon diuresis, and some contain substances which stimulate the digestion.
		One of the most important of the leaf vegetables is spinach, which is in general very easily digested; for this it is necessary that the spinach be prepared as a smooth purée, and not served with the leaves entire, as is the custom in some countries, in which form it is less digestible.
	www.oldandsold.com /articles30/health-and-diet-41.shtml (3780 words)

	GREEN FOODS QUESTION & ANSWER
		Green Magma is best taken on an empty stomach, either 20 minutes before a meal or 2 hours after so that the food does not interfere with the digestion and absorption of Green Magma's nutrients.
		Green beans are grown in the fields during the summer to add nitrogen to the soil.
		Green Magma will clump up because the active enzymes are being denatured by heat for the first time, whereas the competitorís product will disperse and not clump up because the enzymes have already been exposed to heat and will not change shape when heated again.
	www.greenfoods.com /old_site/question.html (2936 words)

	How do I get my kids to eat more green vegetables?
		The deeper the green, the more nutritious it is. Broccoli and spinach, for example, contain more beta carotene (a potent antioxidant and precursor to vitamin A) and more vitamin C than the lighter green vegetables, such as string beans.
		Green peppers: Green peppers are good source of beta carotene and vitamin C, but their more mature cousin, the red pepper, is an even better source.
		Green Lettuce: Salad greens (not to be confused with the pale and nutrient-devoid iceberg) such as deep-green leaf lettuces like romaine, radicchio, endive, chicory and arugula are good sources of beta-carotene.
	parenting.ivillage.com /tp/tpnutrition/0,,3mz,00.html (879 words)

	Green Vegetables and the calcium phosphorus ratio
		Greens provide essential alkaline minerals such as calcium and magnesium that are found in insufficient quantities in fruit, nuts and seeds, not to mention other more conventional, acid-forming foods.
		The difference between the green smoothie and the raw soup is that the soup is savory, not too sweet.
		The greens of choice would be all of those that are hard to eat raw: collards, kale, broccoli stems, etc. A good idea is to lightly steam those vegetables and then blend them in your Vita-Mix to create a tasty soup.
	www.fredericpatenaude.com /assimilable_greens.html (1689 words)

	Vegetable - Wikipedia, the free encyclopedia
		Since “vegetable” is not a botanical term, there is no contradiction in referring to a plant part as a fruit while also being considered a vegetable (see diagram at right).
		The green colour of leafy vegetables is due to the presence of the green pigment chlorophyll.
		Leafy vegetables lose moisture and vitamin C degrades rapidly during storage and should be stored for the minimum time in a cool place such as a plastic bag.
	en.wikipedia.org /wiki/Vegetable (617 words)

	FOODS THAT HEAL: GREEN LEAFY VEGETABLES
		These four vegetables have scores ranging from 322 to 461 as compared to some of the more commonly seen vegetables on the American dinner plate such as canned green beans with a score of 42 and frozen corn with a score of 38.
		In terms of availability, many of the green leafy vegetables stay on the produce shelves all winter long, including beet, turnip and mustard greens, Swiss chard, collard greens and kale - which, by the way, is actually sweeter in the winter time when it has been exposed to the frost.
		Green leafies are also relatively high in magnesium, vitamin K, manganese and copper, all of which play a role in maintaining healthy bones.
	mysite.verizon.net /richlord/food4peace/greenleafyvegetables.html (989 words)

	Recipes Today — Seeing Green: St. Patrick’s Day Fun with Vegetables
		Green vegetables are an important part of a healthy diet and should be included each day, according to Peggy O'Shea, a Boston, Mass.-based registered dietitian and a member of the Massachusetts Dietetic Association board of directors.
		"Green vegetables contain varying amounts of many different vitamins including vitamin A, vitamin C, beta-carotene, B vitamins and vitamin E as well as important phytochemicals, antioxidants, fiber and some even contain a significant amount of calcium," she says.
		Many green vegetables are kid friendly, but O’Shea reminds parents that the most important thing to remember is that vegetables should be cooked appropriately so as not to pose a choking hazard.
	recipestoday.com /resources/articles/green.htm (815 words)

	Alpha-linolenic Content of Green Vegetables (Australia)
		Green vegetable consumption has long been considered to have health benefits mainly due to the vitamins, minerals and phytonutrients (such as vitamin C, folate, antioxidants etc) contained in a vegetable-rich diet.
		Additionally, green vegetables are known to contain a relatively high proportion of omega-3 polyunsaturated fatty acids (PUFAs), primarily in the form of a-linolenic acid (18:3n-3).
		The present study determined the fatty acid content of 11 green vegetables that are commonly available in Australia.
	www.annieappleseedproject.org /alconofgreen.html (379 words)

	MyPyramid.gov - Inside The Pyramid - What foods are in the vegetable group?
		Any vegetable or 100% vegetable juice counts as a member of the vegetable group.
		Vegetables may be raw or cooked; fresh, frozen, canned, or dried/dehydrated; and may be whole, cut-up, or mashed.
		Vegetables are organized into 5 subgroups, based on their nutrient content.
	www.mypyramid.gov /pyramid/vegetables.html (80 words)

	Mustard Greens (Site not responding. Last check: 2007-11-07)
		Mustard greens are piquant-flavored leafy green vegetables related to the cabbage family.
		Mustard greens are large, bright green leaves that are frilled or scalloped around the edge and have a slightly fuzzy surface.
		Because it is not clear which components of fruits and vegetables are most responsible for the protective effect against stroke, people wishing to reduce their risk of stroke should rely primarily on eating more fruits and vegetables themselves rather than taking supplements.
	www.kroger.com /hn/Food_Guide/Mustard_Greens.htm (1013 words)

	Green Vegetables for Health
		Green foods are extremely important for our overall well-being.
		Wild green foods seem to be a big part of the answer.
		Wild green foods definitely reintegrate you to the Earth as they identify for your body exactly where you are on the planet.
	www.fredericpatenaude.com /articles/greenthings.html (605 words)

	Green Star and Green Power Twin Gear Juicers, GreenStar and GreenPower Juicer Manufacturer (Site not responding. Last check: 2007-11-07)
		Green Power is the first and only juice extractor in the world to employ powerful magnets to help create maximum nutritional quality.
		Green Power is the most versatile juicer on today's market, and comes complete with a two-year warranty at no extra charge.
		Vegetables used were parsley (64g), kale (392g), chard (270g), sunflower sprouts (160g) and celery (300g).
	www.greenstar.com /special.asp (1634 words)

	The Telegraph - Calcutta : Jamshedpur (Site not responding. Last check: 2007-11-07)
		Ranchi, Oct. 27: As winter sets in, prices of green vegetables continue to soar, thanks to increasing demand during the festivities and a poor crop because of the heavy rains.
		Most vegetable sellers rued that heavy rains had destroyed the crops and, as a result, fresh vegetables were not coming to the market.
		Vegetable sellers near Lalpur Chowk were not happy that their profits are affected.
	www.telegraphindia.com /1051028/asp/jamshedpur/story_5408694.asp (499 words)

	Leafy Green Vegetables in African Food, Health and Wealth: Part I.
		Scope: A vegetable may be roots, stems, tubers, leaf bases, leaf petioles, entire leaves, mature or immature fruit and flower parts, that can be eaten.
		Green leafy vegetables have played a role in the diets in all parts of the world but in Africa, they have a major significance in the nutritional and medicinal aspects of human welfare.
		The African indigenous plants used as green leafy vegetables are also cultivated for other uses, for example, cowpeas (main food is the seeds), cassava (main food is the root), potatoes, sweet potatoes, pumpkins, young guard, cucumber and germinating coconuts.
	www.suite101.com /article.cfm/african_food_preservers/101868 (469 words)

	Go for the "Green" on St. Patrick's Day
		Green fruits and vegetables contain many health-promoting phytochemicals including lutein and indoles.
		Some green fruits and vegetables include avocados, green grapes, honeydew melons, kiwi fruit, broccoli, brussels sprouts, green beans, green cabbage, leafy greens, lettuce, peas, green pepper and spinach.
		This yogurt salad dressing recipe from the National Heart, Lung and Blood Institute is quick-to-make and includes two additional greens: chives and dill.
	lancaster.unl.edu /food/ciqgreen.htm (757 words)

	Freezing Vegetables
		If vegetables cannot be frozen immediately after harvesting, store them in the refrigerator to preserve freshness until they can be prepared and frozen.
		Blanching is scalding the vegetables in water or in steam for a short period of time.
		After vegetables are heated they should be cooled quickly and thoroughly to stop the cooking.
	www.ag.ndsu.edu /pubs/yf/foods/he187w.htm (1466 words)

	Leafy Green Vegetables & Recipe
		Liverpool have found that a diet rich in leafy green vegetables is associated with a significant reduction in the chance of developing colon cancer.
		Kale, a hardy green with a slightly bitter cabbage-like flavor, is rich in vitamin A, C, calcium, folic acid, and potassium.
		Watercress, a hardy green with a peppery, spicy flavor is known to be a blood cleanser.
	www.happystomach.com /scg.htm (737 words)

	Vegetables (Site not responding. Last check: 2007-11-07)
		Vegetables are loaded with vitamins and minerals and have been shown to provide protection against a variety of illnesses.
		When buying vegetables, choose those that are firm and bright, with a fresh, light scent.
		Don’t buy older vegetables, those that are dried out, shriveled, moldy, cracked, or with an overly strong aroma.
	www.kroger.com /hn/Food_Guide/Vegetables.htm (147 words)

	AICR: Foods That Fight Cancer - Dark Green Leafy Vegetables
		Spinach, kale, romaine lettuce, leaf lettuce, mustard greens, collard greens, chicory and Swiss chard are excellent sources of fiber, folate and a wide range of carotenoids such as lutein and zeaxanthin, along with saponins and flavonoids.
		In men, results from two studies indicate that diets high in leafy green vegetables and other sources of folate may reduce the risk of lung cancer, especially in smokers.
		In the Iowa Women’s Health Study, women who ate the most green leafy vegetables were found to have less than half (44%) of the risk of ovarian cancer compared with subjects who at the least green leafy vegetables.
	www.aicr.org /site/PageServer?pagename=dc_foods_greens (315 words)

	Wegmans: Blanching and Shocking Vegetables
		Blanching and shocking vegetables can be completed ahead of time and then quickly reheated.
		A vegetable should be cooked until the "crunch" is gone but the resistance remains.
		Refrigerate drained vegetables in a covered container for later use during meal preparation.
	www.wegmans.com /kitchen/howto/blanching.asp (248 words)

	Green Article
		Most green vegetables actually contain the yellow pigment, which is masked by the vibrant green color of chlorophyll.
		Whole food concentrates are becoming popular and "Super Green" foods such as barley grass, Kamut, wheat grass, chlorella, spirulina and others need to be consumed on a regular basis for their detoxifying chlorophyll content and anti-cancer phytonutrients.
		Note: A green drink should not replace your normal vitamin and mineral supplementation unless a full spectrum multivitamin and mineral supplement has been included with the "green mix." One such product is the ALL ONE Green Phyto Base.
	www.all-one.com /en/greenarticle.htm (742 words)

	Green Tea Health Benefits Blog » Main (Site not responding. Last check: 2007-11-07)
		It is found in vegetables such as brussels sprouts, cabbage, collards, cauliflower, kale, kohlrabi, mustard greens, rapeseed, turnips, and rutabagas.
		It’s safer to eat green and yellow vegetables, especially carrots, which are rich in vitamin A. Vitamin D may be associated with increased risk of colon, breast, and prostate cancers.
		That is why Greentealovers has a line of green teas that cater to the palates of those who prefer the taste of their fl, red and herbal teas, but still want the health benefit that green tea provides.
	greentealovers.com /wordpress/category/main/page/2 (3170 words)

	CSIndy: Dark green leafy vegetables (October 16, 2003)
		For environmentalists, "green" is the label for practices and policies that are Earth-friendly.
		The vegetables we eat consist of plant parts, but not all vegetables are green, because many do not come from a part of the plant that is photosynthesizing.
		Most greens are in the Brassica family, including mizuna, kale, mustard, arugula, collards, cabbage and the leaves of any other Brassica plant, such as broccoli, romanesco and kohlrabi.
	www.csindy.com /csindy/2003-10-16/appetite.html (868 words)

	Green Power Essential Green Nutrients-More Information
		The green grasses and vegetables are harvested at their peak and minimally processed at low temperature to ensure that the mix retains all the nutrients, vitamins, minerals and phytochemicals.
		Pure Green Power is a drink mix formulated from a combination of five natural grasses, six cruciferous vegetables (broccoli family), and several sea vegetables, plus digestive enzymes to ensure 100 percent assimilation.
		Green Kamut™ grass is the richest nutrient grass known to science.
	www.springboard4health.com /products/pure_grn_pwr/pgp_more.html (1357 words)

	Culinary.net : Articles & Features : Nutrition & Health : Going Green for Good Health
		The average adult needs to boost their consumption of dark green vegetables by 200 to 300 percent.
		Dark green vegetables provide these minerals that are linked with healthy levels of blood pressure and blood sugar.
		Romaine lettuce - and even darker green leafy vegetables like spinach, Swiss chard, kale, collard greens, mustard greens and turnip greens - contain beta-carotene as well as the carotenoid cousins called lutein and zeaxanthin.
	www.culinary.net /articlesfeatures/nutritionhealth/goinggreen.html (649 words)

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